3/4 cup fresh spinach leaves, loosely packed
1/4 cup mayonnaise
6 Tbsp salsa verde
3/4 cup Monterey Jack cheese, shredded
1 box Athens phyllo shells (15 ct)
Preheat oven to 350º. Coarsely chop the fresh spinach. In a medium size mixing bowl combine the chopped spinach, mayonnaise, salsa and cheese and mix thoroughly. Spoon mixture, heapingly, into phyllo cups. Bake 12-14 minutes or until lightly browned.